• About 2 Cups Clams (drained)
• 1 Cup of Clam Juice
• 1/2 Cup White Cooking Wine
• 1 Tbsp Olive Oil
• 1 Pound Linguine Cooked al Dente
• 2 Tsp Minced Garlic
• 2 Tbsp Minced Onion
• 1 Tbsp Fresh Chopped Basil
• A pinch of Crushed Red Pepper Flakes (if desired)
• Salt and Pepper to taste

Method-

In a large Sautee pan, or skillet, heat oil. Sautee onions and garlic for about a minute until tender, stirring so it doesn’t burn. Add basil and white wine. Flame the wine so the alcohol is removed. Add Clam juice and reduce liquid for about a minute on high. Add clams and red pepper flakes. Cook for another minute. Spoon over linguine and serve! Serves 4